Ihsan Gurdal—cheesemeister and owner of the famed Formaggio Kitchen in Cambridge, Boston’s South End, and New York City—guides a class through the world of artisan cheeses. Drawing from his years of experience ripening and selling farmhouse cheeses, he will discuss traditional methods of cheesemaking and the craft of affinage, or cheese maturing. Taste samples of the cheesemaker’s art at its best, accompanied by condiments and paired with wine—a perfect seminar for cheese lovers everywhere. Includes copy of Cheese Primer, by Steve Jenkins.